Soften 3 slices bread in 1/2 cup milk; add 1 beaten egg. Mix 1 pound ground beef, 3 tablespoons grated onion, 3 tablespoons snipped parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Combine bread and meat mixtures; form into 18 balls; roll in flour. In skillet, brown balls in 2 tablespoons hot shortening; drain off excess fat.

Add 2 cups tomato juice, 1 cup water, 1/2 cup chopped carrots, 1/2 cup chopped celery, 1 teaspoon kitchen bouquet sauce and 1/2 teaspoon salt. Cover; simmer 45 minutes. Serve sauce with rice or mashed potatoes. Makes 6 servings.